tmedia
Main content

https://www.lifestylefood.com.au/recipes/16842/seared-duck-breast-with-yam-ravioli-and-cranberrylemongrass-sauce

LifestyleFOOD.com.au

Seared Duck Breast with Yam Ravioli and Cranberry-Lemongrass Sauce

Ming Tsai shares the secrets of his cranberry and lemongrass sauce, which goes perfectly with his duck recipe.

Ingredients

  • Seared Duck Breast with Yam Ravioli

  • 4 Pekin duck breasts, trimmed, scored

  • 2 large yams or sweet potatoes, forked, foiled and baked thru

  • 2 tablespoons butter

  • 1 tablespoon maple syrup

  • 1/2 teaspoon five spice powder

  • 1 package wonton wrappers

  • 1 egg mixed with 2 tablespoons water for egg wash

  • 1/2 cup Cranberry-Lemongrass Sauce, warmed

  • Grapeseed or canola oil for cooking

  • Kosher salt and freshly ground black pepper

  • Cranberry and Lemongrass Sauce

  • 1/4 cup minced shallots

  • 1/4 cup minced garlic

  • 2 tablespoons minced lemongrass, white part only

  • 4 cups fresh cranberries, cut in half

  • 21/2 cups red wine

  • 4 cups chicken stock

  • Juice of 1 lemon

  • 1 tablespoon sugar

  • 3 tablespoons butter, unsalted

  • Grapeseed or canola oil for cooking

  • Kosher salt and freshly ground black pepper

Method

  • For the Seared Duck Breast with Yam Ravioli::

  • 1.

    Season duck breasts with kosher salt and freshly ground black pepper. In a saute pan or heavy cast iron pan on low heat, place breasts, skin-side down, and render the breasts until crispy and brown, about 12-15 minutes. When the breasts are crispy, transfer to a plate, meat-side down (which is still raw). Remove pan from heat, keeping fat in pan for cooking ravioli.

  • 2.

    To make the ravioli filling: slice hot yams in half and scoop yam into a bowl. Fold in butter, syrup and five spice; check for flavor and season. To assemble ravioli: lay out a wonton wrapper, place a small mound (about 1 1/2 tablespoons) of filling in center, taking care not to get it on edges of wrapper (about 1/4-inch border). Brush the edges with egg wash and top with a second wrapper, pressing firmly to seal. Repeat with remaining wrappers and filling.

  • 3.

    Reheat the duck fat over medium heat and sear duck breasts, meat-side down, until medium-rare, about 3-4 minutes. Let duck rest on board, meat-side down, for 5 minutes before slicing. In the same pan, fry the ravioli on both sides in the duck fat, about 1-2 minutes.

  • 4.

    To serve, place 2 ravioli on plate, surround with duck slices and garnish with sauce.

  • For the Cranberry and Lemongrass Sauce::

  • 1.

    In a medium saucepan coated lightly with oil over medium-high heat, saute shallots, garlic and lemongrass until soft, about 2 minutes. Add cranberries and saute another 2 minutes. Season with kosher salt and freshly ground black pepper to taste. Deglaze with wine, reduce by 75%. Add chicken stock and reduce by 50%. Stir in lemon juice and sugar and whisk in the butter. Check for flavor and season, if necessary.

Notes

Makes about 7 cups of sauce.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings